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Sausages, Lyons

Take six pounds of lean pork from the chine, three pounds of lean veal from the fillet, and three pounds of pork fat. Mince the lean meat finely, pound it in a mortar till smooth, and cut the fat into dice. Mix thoroughly, and season the whole with ten ounces of salt, a quarter of an ounce of saltpetre, three or four bruised shallots, half an ounce of ground pepper, and a quarter of an ounce of pepper-corns. Leave the mixture for twenty-four hours. Procure some sausage-skins, and carefully examine them to see that they are thoroughly cleansed; press the meat tightly into them, and fasten the ends securely with string. Lay the sausages in an earthen pan with salt, with a small portion of saltpetre under and over them, and let them remain for a week; take them out, and dry them in a smoke-house or in a chimney over a wood fire. Boil three or four bay-leaves, a sprig of thyme, and a few sage-leaves in some wine-lees, if procurable. Dip the sausages into this, tie the ends with fresh string, and again dry them. Wrap them in paper, and store in a dry, cool place till wanted.